Presentation
Spiciness: from pre-Hispanic earth to Iberian fire
Discover the fascinating history of the spicy condiment, from its roots in pre-Hispanic Mexico to its exciting fusion with Spanish gastronomy.
Chef Roberto Ruiz will explain how the ancestral techniques of Tatemado are combined with the distillation of European liqueurs by Javier Pulido to create a unique fusion of flavours.
Finally, the creators of Humo Licor. Roberto Ruiz, Javier Pulido and Wilmer Yajamin present this chipotle chilli liqueur, which is the essence of both worlds. This innovative liqueur combines Mexican tradition with the most prestigious Spanish botanicals. Join us to discover how this spice has travelled through time to become an expression of the rich fusion of two culinary cultures, and how a solid commercial strategy can open up a space in an industry as competitive as distillates.
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